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Asparagus and chicken salad

Author: Les Cultures de chez nous
Preparation 15
Baking 20
Portions 4
Freezing No


  • 500 ml (500 gr) of asparagus
  • 400 ml (400 gr) of cooked chicken breast
  • 1 minced onion
  • 15 ml (1 tablespoon) of fresh finely chopped mint
  • 1 small bouquets of fresh chive
  • 1 orange
  • 15 ml (1 tablespoon) of lemon juice
  • 30 ml (2 tablespoons) of oil
  • Salt and pepper
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  • Peel asparagus with a peeler and wash. Cook in salted boiling water for about 20 minutes. Drain and slice into pieces. Dice chicken breast. Peel orange. Remove skin and seed from orange quarters. Set in a large bowl with asparagus.
  • Prepare the sauce by mixing lemon, salt and pepper. Add oil, onion, mint and chopped chive.
  • Pour into a large bowl and mix lightly. Set an hour at fresh and serve.

Chef's notes